Rustic Torn Cabbage and Pork Skillet

If you’re staring at a head of cabbage in your fridge wondering how to make it exciting, I have the perfect answer. This recipe is your new secret weapon for weeknight dinners. It transforms humble cabbage into a wildly flavorful, savory, and slightly spicy dish in just 20 minutes flat. The magic here is in the technique—tearing the cabbage by hand instead of chopping it. This creates beautifully rustic edges that catch the sauce and cook to a perfect tender-crisp texture. Forget boiled, mushy cabbage; this stir-fry is vibrant, aromatic, and so incredibly simple to make, even if you’re a complete beginner in the kitchen. It’s a hearty, satisfying dish that proves delicious food doesn’t have to be complicated.

Before you start, let’s gather our ingredients. This recipe is wonderfully flexible, so don’t worry if you can’t find the exact items.

For the Stir-Fry:

• 1 medium head of green cabbage: About 2 lbs (or roughly 1 kg). The key is to use a standard green cabbage. Savoy or even Napa cabbage can work in a pinch, but their texture will be slightly softer.
• A handful of cooked pork (about 1/2 cup, chopped): The original recipe calls for “熟大肉” (shú dà ròu), which simply means cooked pork, often referring to boiled pork belly. For an amazing and easy-to-find substitute, use thick-cut bacon or pancetta! Simply chop it up and you can fry it right in the pan. Leftover roast pork or even smoked sausage would also be delicious.
• 1 medium yellow onion: The original uses “皮芽子” (pí yá zi), a regional term for onion. A standard yellow or red onion will provide the perfect sweet, aromatic base.
• 1 fresh red chili: A Fresno or red jalapeño is perfect for adding a mild, pleasant heat. If you prefer less spice, remove the seeds. If you can’t find fresh chilies, a pinch (about 1/4 teaspoon) of dried red pepper flakes will work too.
• A pinch of salt: To taste. Remember that your pork or bacon might already be salty, so add it sparingly at the end.
• A splash of cooking oil: About 1 tablespoon. Use a neutral oil with a high smoke point, like canola, vegetable, or avocado oil.
• A splash of water: About 2-3 tablespoons. This is the secret to getting the cabbage perfectly cooked without becoming greasy.

Now for the fun part! This comes together fast, so make sure you have everything prepped and ready to go before you turn on the heat.

1. First, prepare your cabbage. Remove any tough outer leaves, cut the cabbage into quarters, and remove the hard inner core. Now, instead of chopping, tear the leaves into bite-sized pieces with your hands, about 2-3 inches wide. This gives the cabbage great texture. Give it a good rinse and pat it dry.
2. Next, prep your aromatics. Finely chop your red chili.
3. Peel and chop the onion into small, bite-sized chunks. If you’re using cooked pork, make sure it’s chopped into small pieces as well. If using raw bacon or pancetta, chop it into small lardons.
4. Place a large skillet or a wok over medium-high heat. Add your oil. Once the oil is hot and shimmering, add the torn cabbage and the chopped onion to the pan. You should hear a satisfying sizzle.
5. Stir-fry for about 2-3 minutes, tossing constantly until the cabbage begins to wilt slightly but is still bright green and crisp. Now, add the chopped red chili and continue to stir-fry for another minute until it becomes fragrant.
6. Add your cooked pork (or bacon/pancetta) to the skillet. If using bacon, the fat will render and add incredible flavor. Sprinkle in a small pinch of salt. Remember to be cautious with the salt if your pork is already seasoned. Keep everything moving in the pan.
7. Finally, add a small splash of water to the hot pan. This will create a burst of steam that helps to cook the cabbage through perfectly, making it tender without becoming soggy. Continue to stir-fry for 1-2 more minutes until the cabbage is tender-crisp and most of the water has evaporated.
8. Give it a final taste and add more salt if needed. Your delicious stir-fry is now ready to be served!

The first time I made this dish, I was genuinely shocked at how much flavor could come from such simple ingredients. The cabbage becomes unbelievably sweet and savory, with a delightful smoky undertone from the pork. The gentle heat from the chili warms you up without being overwhelming, and the onions melt into the dish, adding another layer of sweetness. The best part is the texture—the cabbage retains a satisfying bite that is worlds away from the bland, overcooked cabbage of our childhoods. We served it with a simple bowl of steamed rice, and it was the perfect comforting meal. This dish is a testament to the beauty of simple home cooking. I encourage you to give it a try—you’ll be amazed at how quickly it becomes a favorite in your home. I’d love to hear how it turns out for you in the comments below!